DirectionsIn a small saute pan over medium heat, dry roast the pimento, cloves, peppercorns, coriander, and cinnamon stick. Transfer spices to a coffee grinder and grind the seasoning.

In a food processor, combine the onion, garlic, scallion, scotch bonnet, and fresh thyme leaves; puree until it breaks into smaller pieces. Transfer the mixture to a medium bowl and stir in the molasses, soy sauce, and lime juice. Stir in the spice mixture until well combined. Marinade the chicken in the refrigerator for at least 2 hours, up to overnight.

Preheat the oven to 350 degrees. Cook chicken until it is dark brown, about 30-40 minutes.

In a medium cast-iron pan, heat the vegetable oil over medium-high heat. Cook the plantains until light brown, about 3 minutes on each sides. Remove the plantains from the oil and place onto a large plate. With a spatula, smash each plantain; then add them back to the oil for a second fry until golden brown, about 3 minutes on each side. Drain the plantains and season with salt and a dash of cayenne pepper. Serve the hot Tostones with the Jerk Chicken. Cook with soul. Eat with pleasure!